- 4 1/2 tablespoon unsalted butter, divided
- 2 Circle B Ranch Center Cut Pork Chops (about 1–1 1/2” thick)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 10 fresh basil leaves
- 1/4 teaspoon cayenne
- 1 medium shallot, thinly sliced
- 1/4 cup bourbon
- 2 large peaches, pitted and halved *See note for canned
- 1/4 cup light brown sugar (only needed if using fresh peaches. Omit when using canned)
- 1/3 cup peach syrup (only use if using canned peaches. Omit if using fresh peaches)
- Pat the chops dry and season with 1/2 teaspoon salt and 1/2 teaspoon pepper on both sides.
- Set aside for 30 minutes at room temp (providing they were cold).
- Preheat oven to 425F, rack in the middle.
- Heat a cast-iron or heavy oven-safe skillet over medium-high heat and add in 1 1/2 tablespoon of butter.
- Once the butter begins to foam place the pork in the pan and do not move for 4-5 minutes or until you have a really nice brown sear.
- Flip the chops, shut the heat off to the pan off and immediately place 1/2 tablespoon of butter on each chop and place 2 basil leaves over top of each chop.
- Place the pan in the oven, continuing to cook until the internal temperature reaches 150°F, 7-9 minutes unless very thick or thin.
- Remove pork chops to a plate, discard the charred basil leaves and tent with foil. The pork will rise to 160F while they are resting on the plate.
- Place the pan back on the burner over medium heat and add the shallots and 1 tablespoon butter.
- Cook for 3-4 minutes or until the shallots are softened.
- Add in the fresh peaches and cook for 1 minute, gently stirring. If using canned, do not add yet.
- Remove your pan from the heat and add the bourbon.
- Return to the heat and bring to a boil.
- Stir until the liquid has begun to reduce (about 2-3 minutes) and add in the brown sugar or the peach syrup, cayenne, 1/2 teaspoon salt, 1/2 teaspoon pepper and the basil leaves (either leave whole or tear into pieces – don’t cut with a knife).
- Cook for 1-2 minutes or until the mixture thickens and becomes syrupy.
- Add in the last tablespoon of butter and stir. This helps the glaze get creamy and rich. Taste for seasoning.
- If using canned peaches, add in the canned peach halves
- Plate the chops and spoon the peach basil bourbon glaze on top.
If fresh peaches aren’t in season, buy peaches 1 16 ounce can of peach halves in light syrup reserving 1/3 cup of the syrup.